Crockpot Lasagna

1 pound ground beef

1 large onion, peeled and chopped

2 jars (26 ounce each) your favorite spaghetti sauce

1 teaspoon salt

2 teaspoons dried Italian seasonings, divided use

1 package (8 ounces) no-cook lasagna noodles

4 cups (16 ounces) shredded mozzarella cheese

1-1/2 cups (12 ounces) small-curd cottage cheese

1/2 cup grated parmesan cheese

In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.  Add the spaghetti sauce, salt and 1 teaspoon of the Italian seasonings to the meat; mix well. 
Spread a fourth of the meat sauce in a 5 quart slow cooker.  Arrange a third of the noodles over the meat sauce (break the noodles if necessary). Combine the cheeses and remaining 1 teaspoon of Italian seasonings in a bowl.  Spoon a third of the cheese mixture over the noodles. 
Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.